Job description

Penthouse Pool and Lounge Operations Manager

VIDA Fitness - Penthouse Pool and Lounge: U Street & The Yards

Summary:

The Penthouse Pool and Lounge Operations Manager are primarily responsible for ensuring successful daily operations, speed of service, assisting with private events, cabana rentals, and coordinating facility repairs & maintenance. The Manager will directly oversee all food & beverage operations and staff including recruiting, interviewing, hiring, training, and accountability.

This position is a full-time position scheduled at a minimum of 45 hours per week and requires weekend shifts. During the Pool Season, the PPL Manager reports to the Food and Beverage Director. During the off-season, the PPL Manager suports the the UA Companies operations team . This job description is not all-inclusive and UA Companies reserves the right to modify this job description at any time with written notice to the employee.

Specific Job Functions:

• Build and develop a strong industry network in the local bar & restaurant community to leverage in hiring seasonal bartenders and servers.
• Recruit, interview, hire, and train a full staff of experienced bartenders, servers, and assist in check-in hosts training prior to the start of the pool season. Retain staff members throughout the pool season and take measures to bring back our best staff members the following season.
• Develop standards and training systems for exceptional speed of service on all food & beverage orders.
• Maximizes bar and restaurant profitability by ensuring portion control, adherence to recipes, and pricing accuracy.
• Prepare reports at the end of the shift/week/month, including labor controls, food & beverage controls, and sales.
• Create employee schedules to ensure adequate staffing of the venue at all times. Taking into account for events, weather changes, and business volumes.
• Provide quality catering services for outside groups as well as club functions and special events.
• Conduct regular analysis of pricing, cost controls, theft/loss, and portion size. Minimize spoilage and maintain detailed records on the exact cost of each menu item as well as historical records as menu items are tweaked, evolved, and modified.
• Conduct daily, weekly, and monthly physical inventory counts. Submit monthly inventory report to the General Manager.
• Produce all daily checklists for opening and closing procedures, and for cook, prep cook, and pantry prep.
• Achieve daily, weekly, monthly, quarterly, and annual financial benchmarks for food & beverage revenue, cabana rentals, private event sales, and profitability.
• Develop a robust calendar of member events, watch/viewing parties, Member Appreciation Days (MAD), and other fun activities to build awareness, excitement, and visit frequency at the Penthouse.
• Ensure all kitchen equipment is properly maintained and promptly repaired.
• Handle and resolve all member issues and concerns.
• Solicit informal feedback on a regular basis from members and other club staff regarding food quality, menu selections, staff service, speed of service, etc.
• Maintain a valid ABRA Managers License and DC Health Department License.
• Meet all health department standards for cleanliness, food preparation and storage, and other operational items.
• Assist the VIDA management team with all club operations during the offseason and improve Fuel Bar operations.
• Proficient with Microsoft Office suite - Word, Excel, Outlook, and PowerPoint.
• Proficient with all Penthouse/VIDA systems (Toast, Hot-schedules, Triple Seat, Data Track, Penthouse App Reservation System)

Facilities Management:

• Schedule all necessary repairs & maintenance with the service provider. Also responsible for ordering operational supplies.
• Create monitoring systems or procedures to detect problems immediately.
• Recommend improvement-based projects and make recommendations for ordering new supplies and equipment.
• Ensure closets and other storage areas are kept clean and organized.
• Ensure an elite standard of cleanliness and a well-organized environment at all times. All equipment should be displayed in an orderly, aesthetically appealing fashion. This includes training all teammates to immediately return equipment to its proper location when members fail to do so themselves.
• Supervise the safety and consistent cleanliness of the venue in tandem with on-site management and housekeeping objectives.
• Ensure the appropriate execution of preventative maintenance for all equipment and keep ongoing communications with the Director of Facilities and General Manager.
• Ensure that opening and closing staff submit the checklist daily.
• Maintain accurate logs for security, cleanliness, safety, member & employee incidents, smooth operations, training, communication, etc.
• Understand all database and technology systems.
• Responsible to ensure that there is always a staff member on duty that can perform CPR; certified and proficient using the AED and execute calm and positive leadership should a health or physical plant emergency call upon them while on duty. Conduct monthly safety and emergency practice drills with staff with the overall goal of having the team trained to execute successfully in the event of an onsite emergency.

Finance Responsibilities:

• Execute and remain within all-expense budgets
• Be prepared to explain variances in budget and plan to get back on track
• Code all invoices and submit check requests.
• Submit payroll to General Manager no later than 12:00pm on Mondays.

Job Type: Full-time

Pay: $70,000.00 - $95,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 4 years

Restaurant type:

• Bar
• Fast casual restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

COVID-19 considerations:
All employees and members are required to wear masks and be fully vaccinated. Common surfaces are sanitized regularly.

Experience:

• management: 3 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: Multiple Locations

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